Crispy Baked Sushi Delight

This hearty Sushi Bake transforms traditional sushi flavors into a delicious, easy-to-make casserole that satisfies all your sushi cravings without the fuss of rolling. The combination of seasoned sushi rice topped with a creamy crab and shrimp mixture creates an irresistible dish that gets baked until golden and topped with all your favorite sushi garnishes.

I first made this during a lockdown when we couldn't visit our favorite sushi restaurant. My family was skeptical about "baked sushi" but after one bite they were completely converted. Now this is our go to weekend treat that costs a fraction of takeout.

Ingredients

• Sushi rice the foundation of any good sushi dish choose short grain Japanese rice for the right sticky texture
• Crab meat and shrimp create the perfect seafood filling use real crab meat if possible for best flavor
• Kewpie mayo brings that authentic Japanese creaminess regular mayo works but Kewpie has that special tangy flavor
• Cream cheese adds richness and helps bind the seafood mixture together
• Sambal and sriracha provide adjustable heat levels add more or less depending on your spice preference
• Rice vinegar essential for creating proper sushi rice flavor look for unseasoned rice vinegar
• Nori sheets provide that traditional seaweed flavor that makes it unmistakably sushi
• Unagi sauce adds that sweet caramelized finish that elevates the entire dish

Step-by-Step Instructions

Prepare the Sushi Rice

Thoroughly rinse your sushi rice until water runs clear to remove excess starch. This step is crucial for achieving the right texture. Cook the rice according to the recipe with salt, then season with the warm vinegar mixture while still hot. The rice should be sticky but each grain distinct a proper foundation for our sushi bake.

Create the Seafood Filling

Combine the crab meat, chopped shrimp, mayo, cream cheese and seasonings until well incorporated. Be gentle when mixing to maintain the texture of the seafood. The mixture should be creamy but still have visible pieces of seafood throughout this creates an interesting texture contrast in the final dish.

Layer and Assemble

Press the prepared sushi rice firmly into your baking dish creating an even layer. Add a sheet of nori on top, then spread the seafood mixture evenly across the surface. The layering mimics the structure of a sushi roll but in a much easier format. Take time to spread the seafood mixture evenly for consistent flavor in every bite.

Bake to Perfection

Bake in a preheated oven until the top turns golden and slightly crispy around the edges. This usually takes about 15 minutes but watch carefully if using the broiler at the end. The contrast between the crispy top and the soft rice beneath creates a wonderful textural experience that traditional sushi cant offer.

Garnish and Serve

Drizzle with spicy mayo and unagi sauce in decorative patterns. Add fresh avocado slices, green onions, cucumber and a sprinkle of sesame seeds. The final presentation should be colorful and appetizing with all the familiar sushi garnishes making it irresistible.

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I absolutely love using real crab meat in this recipe rather than imitation. The first time I made this for my mothers birthday she was convinced I had ordered it from an upscale restaurant. The subtle sweetness of real crab makes all the difference even though it costs a bit more its worth every penny for special occasions.

Perfect Rice Technique

The foundation of any good sushi bake is properly prepared sushi rice. The rinsing step cant be skipped as it removes excess starch that would make your rice gummy rather than properly sticky. After cooking allow the rice to steam with the lid on this extra 10 minutes makes a huge difference in texture. When mixing in the seasoned vinegar solution use a cutting motion rather than stirring to avoid crushing the grains. Properly made sushi rice should be shiny with distinct grains that stick together without being mushy.

Creative Variations

This basic sushi bake recipe is incredibly adaptable to various flavor profiles. For a spicy tuna version substitute the crab and shrimp mixture with chopped raw sashimi grade tuna mixed with spicy mayo. Vegetarian options work beautifully too try avocado cucumber and tempura sweet potato with a miso glaze. For a California roll inspired bake focus on avocado imitation crab and cucumber. You can even make a breakfast version with smoked salmon cream cheese and capers topped with a few scrambled eggs for a brunch showstopper.

Serving Suggestions

The traditional way to enjoy sushi bake is to scoop portions onto nori sheets and eat them like tacos. This interactive serving style makes it perfect for casual gatherings. For a more elegant presentation create individual portions in ramekins before baking topped with tobiko or caviar. During hot summer months try serving smaller portions alongside a light cucumber salad dressed with rice vinegar and sesame oil. If serving as part of a larger Japanese inspired meal pair with miso soup edamame and a simple seaweed salad.

Storage and Reheating

Sushi bake keeps remarkably well in the refrigerator for up to three days. Store any leftover portions in an airtight container but keep the fresh toppings separate. When reheating cover with foil and warm in a 350°F oven for about 15 minutes or until heated through. The microwave works in a pinch but tends to make the rice texture suffer. For best results add fresh avocado cucumber and a new drizzle of sauces after reheating. The flavors actually develop nicely overnight making day two sushi bake sometimes even better than fresh.

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Common Questions

→ Can I substitute the seafood in this sushi bake?

Yes! While the crab and shrimp combination delivers classic sushi flavors, you can substitute with imitation crab (surimi), cooked salmon, or even go vegetarian with tofu and extra vegetables. Just ensure whatever protein you choose is fully cooked before adding to the mixture.

→ How do I serve sushi bake?

The traditional way is to scoop portions onto squares of nori (seaweed) and eat it like a taco. You can also serve it in bowls topped with avocado, cucumber, and extra spicy mayo. Some people enjoy it with wonton chips or rice crackers for added crunch.

→ Can I make sushi bake ahead of time?

You can prepare the components (rice, seafood mixture, spicy mayo) up to a day in advance and store them separately in the refrigerator. Assemble and bake just before serving for the best texture and flavor. Already-baked leftovers will keep for 2-3 days refrigerated but may lose some textural quality.

→ What if I don't have sushi rice?

While sushi rice provides the ideal sticky texture, short-grain white rice makes a good substitute. In a pinch, you can use jasmine or even medium-grain rice, though the texture will be slightly different. The important part is seasoning it properly with the vinegar mixture to achieve that signature sushi flavor.

→ What's a good substitute for sambal or sriracha?

Any chili paste or hot sauce can work as a substitute. Gochujang (Korean chili paste), harissa, or even a mixture of cayenne pepper and garlic can provide the heat. Adjust the amount based on your spice preference. For a non-spicy version, omit the heat entirely and add a touch more sesame oil and soy sauce for flavor.

→ Can I make this sushi bake gluten-free?

Yes, simply substitute regular soy sauce with tamari or coconut aminos. Check that your mayonnaise is gluten-free and use a gluten-free alternative for the unagi sauce (or make your own with gluten-free ingredients). The rest of the components are naturally gluten-free.